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Ingredients:
1 to 2 large red bell peppers
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon salt and pepper
1 shallot, chopped
6 to 8 ounces peeled shrimp (without tails)
1 tablespoon water
15 ounces light coconut milk
2 cups chicken broth
2 tablespoons tapioca or potato starch to thicken
1/2 teaspoon cayenne
1/4 teaspoon ground mustard
1 teaspoon red pepper flakes
Pinch of ground ginger
1/4 cup barbecue sauce or tangy tomato sauce (optional)
Fresh cilantro and extra spicy pepper, to garnish
Instructions:
Preheat oven to 475 degrees F. Place red peppers on a baking sheet. Roast peppers for 10 minutes, and then rotate and roast for another 5 to 10 minutes. Broil for the last 2 to 3 minutes. Remove from the oven. Cool. Remove skin from peppers and slice off the stem.
Add olive oil, garlic and shallot to a stock pot. Sauté on medium until fragrant. Add in the peeled shrimp and water. Cook on medium until shrimp are pink and opaque (about 5 to 8 minutes). Add your salt and pepper.
Remove shrimp, and place in a bowl or on a plate. Add the coconut milk, broth, seasonings and starch to the pot. Lightly simmer, and mix all together for about 5 minutes. Place liquid and roasted red pepper in blender or use an inversion hand mixer. Blend until creamy. If you want it a bit sweeter, add barbecue sauce before blending.
Add the soup back to the stock pot. Bring to a light boil. Reduce for 10 to 20 minutes. Add the shrimp, and keep warm until ready to serve. Garnish with fresh cilantro and extra peppers if desired.
Image via cottercrunch.com
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